Lavender & Lemon - side view

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Comment by Faith Gealey-Brown on April 20, 2012 at 1:46pm

She's posted the recipe before, so I'm sure she wouldn't mind - her recipe is called "Buttercream Tropical" and like I said before it stands up to island heat (even better than fondant IMHO).  The recipe is:

1 cup Shortening (NOT Crisco) 4 Cups Confectioners Sugar ( Domino) 1 tablespoon cornstarch 4 tablespoons water 1 teaspoon vanilla extract (or any other flavouring

Comment by Anne M on April 20, 2012 at 12:54pm

Thanks Faith, I saw your friends pics, her butter cream is simply awesome.  Please would u give me the measurements for the bc.  My BC too tastes great and even crusts beautifully, I don't use any kinds of powders it is just butter, shortening, cream and PS.  I have tried the viva method and the hot spatula, now I will try the computer paper too.

Comment by Faith Gealey-Brown on April 20, 2012 at 12:34pm

I used Sugar Pixy's buttercream, which consists of hi-ratio shortening, powdered sugar, flavouring, cornstarch (instead of merigue powder) and water.  This buttercream is really thick, but smooths VERY well and it holds up great to high heat!  It's get VERY hot in Cayman - lol!  My regular buttercream uses shortening, butter, heavy cream, flavouring and powdered sugar.  It tastes amazing (almost like icecream) but it just won't get the super smooth look that Sugar Pixy's "buttercream tropical" gives you.  To get the smoothness, I used viva paper towels, computer paper, a fondant smoother and a hot spatula.  That combination will get it super smooth!

Comment by Anne M on April 20, 2012 at 12:26pm

Oh yes, the bc is absolutely smooth, would you share the method please, I have tried and tried but it does not come as I would like it to.

Comment by Faith Gealey-Brown on April 12, 2012 at 10:53pm

Thank you!

Comment by Goreti on April 12, 2012 at 7:26pm

beautiful job